I have a favorite Chicken Stew crock pot recipe I make often during the winter. Put in on in the am and let it simmer all day. This one is mine and so easy. Use bonless skinless thighs, potatoes, carrots, tomatoes, then add what ever veggies you like. I always have corn then green beans limas, peas, what ever I have in the freezer at the moment. Then I season with garlic Penzeys Zatar and Sunny Paris spices. Yum! The liquid is water or broth as you choose. Since there are only two of us we usually freeze 1/2 for a later date and get supper and lunch from each 1/2.

I am not much of a cook but have been making an attempt throughout this challenge. I have found that I can make some soups and I love them so much better than what comes out of a can. I may be ruined now and unable to eat the canned stuff.

I think I will try one of Chef Meg's recipes this week for the challenge. The Slow Cooker Marinara sounds like something my picky kids will eat.

I love the magazine Clean Eating, they have some of the most creative ways to prepare food. Here in Florida our growing season is opposite the rest of the US, so I save my mags so I can use their summer guides.

I love eggplant but did not want to fry it so I looked up an eggplant, squash and zucchini casserole dish on spark people recipes it had 3 of my favorite vegetables in it and was so easy to make. I will use this recipe more often.

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